I’m so busy decluttering (and running all over town on my busy Saturday) that I’ve decided to do another recipe post.
I love the mushroom stroganoff they serve at a vegan restaurant here in town, and I was so excited when Abigail shared this link. We had this the other night. I served it
over brown rice (which I cooked separately), didn’t use seitan, didn’t put any chives in it because I didn’t have any and wasn’t convinced she really meant “1/4 cup” like the recipe says, let it simmer longer than she said, used the whole 12-ounce container of vegan sour cream because I didn’t want 4 ounces leftover, and I added a little chicken broth to thin it (which makes it no longer vegan, but there you go). This one has quite a different flavor, but it’s still tasty. It was remarkably filling. Oh, and I used portabellas, creminis, and shittakes. I love any excuse to use shiitake mushrooms. I love them that much.
My photo is to the right. My husband has a remarkable amount of patience for me photographing our food lately.
Here is the re-post of the recipe from The Opinioness of the World: